Recipes from Italy · by Barbara Felicità Lucchini
Zucchini and Potato Frittata Recipe
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 26%
CARBS 19G27% OF CAL
3G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 17G55% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender Italian frittata with potatoes, zucchini, and Parmigiano Reggiano. Soft and satisfying, it works for lunch, dinner, or even a picnic.
mainitalianegg disheggs🍳 skilletgluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large eggs
- 2 large potatoes or 3 medium potatoes
- 1 large zucchini or 2 small zucchini
- 1 shallot or 1 small onion
- 2-3 tablespoons extra virgin olive oil
- 4 tablespoons grated Parmigiano Reggiano cheese
- fine salt (- to taste)
- freshly ground black pepper (- to taste)
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 26%
CARBS 19G27% OF CAL
3G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 17G55% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 438mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 104mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.